These easy veggie tacos are delicious and a family favorite at our house! Our recipe combines roasted vegetables, hearty black beans, and a quick creamy cilantro sauce for vegetarian tacos perfect for weeknights.
I’m excited for you to try these extra easy veggie tacos! Our family makes them all the time, and we love how you can adapt them to whatever produce is in season or in your fridge.
These vegetable tacos are also good for you. One serving has under 300 calories, 11 grams of fiber, and 9 grams of protein. We also love the creamy cilantro sauce (shared in the recipe). It’s fast and takes these tacos to the next level. Once you try it, you’ll be spooning it over everything. For more veggie taco recipes, see these roasted cauliflower tacos and my sweet potato tacos!
Key Ingredients
- Veggies: I choose the veggies for my tacos based on the season and what’s in my fridge. My go-to veggies for these are zucchini, onion, bell pepper, and tomatoes.
- Beans: My family loves beans, so we add beans to our tacos. I’ve used black beans in the photos, but any variety will work. You can also use refried beans spread onto your tortilla as a base before adding the roasted vegetables. Canned beans are fine for this and make things easy. You can also cook your own. Here’s our recipe for black beans if you need one.
- Chili Powder: I use chili powder to add some spice to the veggies and beans. I love ancho chili powder or this homemade chili powder blend.
- Tortillas: Use your favorite tortillas. I love corn tortillas and, when I have the time, love to make my own. Here’s my homemade corn tortilla recipe. They are easier than you think.
- Creamy Sauce: To make it, I blend sour cream with lime juice, jalapeño, and cilantro. It’s super easy and so delicious! I’ve shared a few tips below the recipe if you need a dairy-free sauce.
How to Make Veggie Tacos
These vegetable tacos could not be easier and are perfect for quick mid-week meals. You can even make everything a few days in advance. Let’s do this!
To make the tacos, cut the vegetables into small chunks and keep them similar in size so they roast evenly. Then, toss with a bit of oil, chili powder, and salt. I love using homemade chili powder, which I truly believe has more flavor than anything sold at the grocery store.
Roast the veggies in a hot oven until tender. Five minutes before they are done roasting, toss black beans and a little more chili powder onto the baking sheet with the veggies so that they have a chance to warm up.
The veggies take around 25 minutes to roast. I love how their flavor intensifies in the hot oven. Their edges become browned and caramelized, adding sweetness and texture.
From there, you can assemble your tacos and enjoy. I love them with our homemade sauce, which I make in a blender (it only takes a minute). I also add some diced avocado and pickled red onions. So good!
For more topping ideas, consider shredded cabbage or this cilantro lime slaw, our homemade guacamole, or fresh pico de gallo. You can also skip the tortillas and serve over cilantro lime rice.
Easy Veggie Tacos
- PREP
- COOK
- TOTAL
These veggie tacos are super flavorful, thanks to roasted vegetables, hearty black beans, and a quick, creamy cilantro sauce that you’ll want to put on everything! Use your favorite seasonal veggies, just make sure to cut them into similar-sized pieces for even roasting. Bonus: the cilantro sauce can be made ahead and keeps for up to a week in the fridge. It’s perfect on salads, meats, or even as a dip. We’ve also included a delicious vegan sauce option in the tips below!
You Will Need
Veggie Tacos1 medium zucchini, cut into ¼-inch pieces
1 small red onion, peeled and cut into ¼-inch pieces
1 red bell pepper, seeds removed and cut into ¼-inch pieces
10 cherry tomatoes, halved
2 teaspoons chili powder, see homemade chili powder
Salt to taste
1 tablespoon olive oil
1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
12 (6-inch) tortillas, see homemade corn tortillas
1 medium avocado, cut into cubes
¼ cup pickled red onions, optional, see quick pickled onions
Creamy Cilantro Sauce½ cup (113g) sour cream
2 tablespoons fresh lime juice
½ jalapeño, seeds and membrane removed
½ cup packed cilantro leaves and tender stems
Salt to taste
Directions
1Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
2Place zucchini, onion, bell pepper, and tomatoes on the baking sheet. Add olive oil, ¾ teaspoon of chili powder, and a few pinches of salt over the vegetables. Toss, and then spread into one layer.
3Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
4About 5 minutes before the vegetables finish, toss the black beans with the remaining ¼ teaspoon of chili powder, and a light drizzle of olive oil. Then, add them to the baking sheet with vegetables. Continue to roast until the beans are hot and the vegetables are done.
5While the veggies and beans roast, make the creamy cilantro sauce. Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste, then add more lime juice or salt if needed.
6Wrap tortillas in aluminum foil in two stacks. Place in the oven for 10 to 15 minutes, or until heated through.
7Assemble tacos, adding a generous spoonful of sauce, avocado, and pickled onions on top.
Adam and Joanne's Tips
- Storing: Keep the roasted veggies and beans in an airtight container in the fridge for up to 4 days. The sauce lasts in an airtight container for up to 1 week.
- Vegan sauce: Substitute sour cream for plant-based sour cream, tahini, or cashew cream. You can also use this creamy tahini sauce, which is made with garlic, lemon, and parsley.
- The nutrition facts provided below are estimates.
These are a hit! I make them for my family often. I add in some corn to the mix – delicious 🙂 The cilantro sauce is amazing. I use it as a salad dressing if there is every any left over! We use corn tortillas so it also gluten free!
Looks great! Will make today! Thank you!
We made these and loved them… great recipe for the family to enjoy preparing together!
OMG! These tacos are so very good. I didn’t make the avacado cilantro sauce, we just topped ours with sliced avocado, sour cream and pico de gallo. Will save this recipe as a favorite
Ok, so made this recipe and my little sister is a vegan…once she heard we were making tacos she wanted to make her vegan sour cream (cashews, lemon, ACV, dijon mustard) so I just piggy backed off of her mixture and added the cilantro,lime and jalapeno to the vitamix and it was a BIG HIT! So we actually had a fully vegetarian meal, fed 4 adults and 1 child…all were quite happy! We polished off the entire batch of the roasted veggies and creamy jalapeno sauce, a pot of dirty rice (cauliflower) and a can of organic refried beans 🙂 Yuuuuuuuum yuuuuuuuuuum???
I never do this but feel compelled to write a comment on this recipe because I make it ALL the time. It is so delicious, healthy, cheap and quick. I sub chayote squash becuase I like the texture better and forego the cilantro sauce and just put a squeeze of lime and a big dollop of Greek yogurt on top…YUM!!! If you put parchment or tin foil on the pan, you literally have NO clean up. Absolutely amazing. Thank you!!
These have become part of my normal rotation! I make the “crack broccoli” and add into these tacos…so delicious!!!
Hello,
it is 1/2 jalapeno pepper or 1\2 cup?
Half a pepper.
They were delicious! I enjoyed them. I will definitely make this again trying different vegetables. The creamy cilantro sauce is a dream come true! Thanks for sharing!
Fantastic!
Going to try this soon. Sounds great.
Easy and delicious!
This was a great way to use up lots of vp veggies. Nice easy dinner.
Just poured the remaining creamy cilantro sauce, left over from last night’s awesome roasted veggie tacos, on my scrambled eggs. Yummy! I’m loving this sauce! Addictive!
Ok. I’m back with a 5 star rating!! So good!! The dressing perfectly complimented the roasted vegetables. Nothing left except a little dressing which I’ll double next time and serve as a salad dressing. We loved these tacos and my husband requests these be put into the dinner rotation, frequently!! 🙂
Ok so first off these tasted as good as they look! I had to substitute mushrooms for the zucchini as we only had grown in Mexico zucchini and I try to buy only US grown. I also used Greek yogurt in place of the sour cream. All loved them. So terrific and gluten free! Thank you for another incredible palate pleaser.
These look SO good!! I’m going to try them this weekend, already have my meal plan for the week. In the meantime, When are you two going to put out a cookbook?! 🙂